Starchy Vegetables In Tomato Sauce Recipes

ROASTED VEGETABLE-TOMATO SAUCE

Steps:

• Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
• Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
• Stir vegetables. Serve over polenta or cooked pasta as desired.

GARDEN VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
• Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
• Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
• Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
• Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
• Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
• Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
• Enjoy!

TOMATO SAUCE WITH FRESH VEGETABLES AND BASIL

Steps:

• Gather the ingredients.
• In a Dutch oven over medium heat, heat olive oil. Add onion, cooking until tender.
• Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt.
• Bring sauce to a boil.
• Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
• Add sliced zucchini and mushrooms. Cook until sauce is thick, about 20 minutes longer.
• Serve with hot cooked pasta or in your favorite recipe.

MIXED VEGETABLES IN A SPICY TOMATO SAUCE

Steps:

• Preheat oven to 450F.
• In a casserole put in the aubergine, zucchini, onion and mushrooms.
• Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
• Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
• Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

TOMATO-VEGETABLE SAUCE

Steps:

• In a food processor, finely chop garlic, celery, onion, red pepper and parsley. In a 2-quart souffle dish, combine chopped vegetables with olive oil. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once.
• While vegetables are cooking, coarsely chop tomatoes in liquid in food processor. Add to chopped vegetables along with seasonings. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice.
• Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.

STARCHY VEGETABLES IN TOMATO SAUCE

Steps:

• - In a wok, heat oil and fry the chopped garlic, and onion.
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the vegetables, lentils, tomato sauce and tomato paste and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute
• - Add Wheat Bran to thicken the sauce.